Teriyaki means shiny (teri) grilled (yaki). Traditional Japanese
Teriyaki Sauce is not thickened, but most bottled Teriyaki sauces in
North America are heavily thickened, like barbecue sauces. Here we
present two teriyaki sauces, either of which can be thickened to make
a glaze.

Aromatic Teriyaki Sauce - (10 min)
This sauce can be used as a marinade, as a dip, or for any
grilled Teriyaki recipe.

Crush GARLIC and chop fine. Grate GINGER.

Put all ingredients in a saucepan. Bring to a simmer for about
3 minutes, stirring to dissolve the sugar.

Pass through a fine strainer to remove Garlic and Ginger.
Let cool.

1
1
2

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t
t

Teriyaki Sauce
Cornstarch
Water

Teriyaki Glaze - (5 min)
This is a little more like the bottled Teriyaki sauces found in
North America.

Bring either of the Teriyaki Sauces given above to a
simmer.

Make a slurry of the Cornstarch and Water.
Stirred it up well and stir into the hot sauce. Simmer
stirring until the sauce thickens (1 or 2 minutes). It should not
be too thick because it will thicken more as it cools.

NOTES:

Soy Sauce: Use a Japanese type
soy sauce, like regular Kikkoman. If you will be serving to a
person with Celiac disorder, use a Tamari type sauce that does
not list Wheat in the ingredients.

Mirin: This is a sweetened, higher
alcohol Sake used for cooking rather than drinking. The real thing
is preferred, but most on the market is fake, though usable. You
could also use regular Sake - this stuff is already way sweet from
the sugar.